Red cabbage with tempeh cubes

Main Dish
2 servings
15 min
35 min
Very Easy


Number of serving: 2
For the marinated tempeh

400 g tempeh, cut into cubes

2 tablespoons shoyu

2 tablespoons rice vinegar

1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)

1 garlic clove (sprout removed), cut in quarters

filtered water

To cook the tempeh

4 tablespoons extra virgin olive oil

1 tablespoon shoyu

2 tablespoons filtered water

2-3 handfuls of raisins, soaked in filtered water for 5 minutes then drained and pat dried with kitchen paper

1 teaspoon dried rosemary, flakes or powder

For the cabbage:

half a red cabbage, cleaned and cored, finely sliced into strips

extra virgin olive oil, to taste

apple vinegar, to taste

a pich of whole sea salt


  • In a bowl, combine the tempeh cubes, shoyu, rice vinegar and garlic. Add some filtered water, just enough to cover the tempeh.
  • Cover with a lid or kitchen foil or cling film and place in the fridge. Leave to marinate for 8-12 hours.
  • When the tempeh is ready to be cooked, remove the cubes from the marinade (which can be used once more to marinate some extra tempeh).
  • Heat a frying pan or wok over a high heat and add the olive oil, shoyu and water.
  • Stir in the tempeh cubes and sauté for a couple of minutes or until the oil, shoyu and water have been absorbed.
  • Add the raisins and the rosemary, toss and remove from the heat. Let cool slightly.
  • In the meantime, place the red cabbage strips in a salad bowl, add the olive oil, the apple vinegar and the salt and toss. Add the rosemary-raisin-tempeh cubes, toss again and serve.
C cotto e crudo


Red cabbage with tempeh cubes, photo 1Red cabbage with tempeh cubes, photo 2

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